We are working on the indigenous traditional foods and optimizing their shelf life. We need to know about the process of conducting the accelerated storage study of the foods.
I think you chose the indicator parameter or the deterioration pathway (Mode of failurity) of your prodtheuct and the storage conditions that aggravates the deteriorative changes. Then try to determine the Q10 value and then start measuring the parameter(s) at elevated levels of the storage conditions. Translate the results into the normal storage conditions. I hope you will be able to find some published works that elps you on this